why make this recipe
This dough is simple and gives a light, chewy crust with a nice crisp edge. It works well for quiet Friday nights when you want fresh pizza without fuss. The dough needs little hands-on time and rewards you with great taste.
introduction
This artisan pizza dough is forgiving and easy to handle. It rises well and stretches thin without tearing. If you want a bright, cool side, try a salad like creamy Mexican coleslaw with your pizza.
how to make My Favorite Artisan Pizza Dough for Quiet Friday Nights
Follow these steps to make the dough and get it ready for toppings and baking.
Ingredients :
- 1 ½ cups warm water (about 110°F or 43°C)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar or honey
- 4 cups ’00’ flour or all-purpose flour, plus more for dusting
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil, plus more for coating the bowl
Directions :
- Activate the Yeast: Gently whisk warm water, yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until it gets foamy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
- Mix the Dough: Pour the yeast mixture and olive oil into the well. Gradually mix until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Lightly oil a clean bowl and place the dough inside, cover and let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size.
- Shape and Rest: Punch down the dough, divide it in half, and form each half into a smooth ball. Let them rest for 10-15 minutes if desired.
- Ready to Use: The artisan pizza dough is now ready to be stretched, topped, and baked.
how to serve My Favorite Artisan Pizza Dough for Quiet Friday Nights
Stretch or roll the dough to your preferred thickness. Add a light layer of sauce, cheese, and your favorite toppings. Bake in a very hot oven (475–500°F / 245–260°C) on a preheated baking stone or sheet until the crust is golden and the cheese bubbles, about 8–12 minutes. Let the pizza rest for a minute, slice, and serve.
how to store My Favorite Artisan Pizza Dough for Quiet Friday Nights
- Short term: After the first rise, oil the dough balls and place them in an airtight container in the fridge for up to 48 hours.
- Long term: Freeze shaped dough balls in a freezer bag for up to 3 months. Thaw in the fridge overnight before use.
- Leftover baked pizza: Store in an airtight container in the fridge for 3–4 days. Reheat in an oven or toaster oven for best texture.
tips to make My Favorite Artisan Pizza Dough for Quiet Friday Nights
- Use a kitchen scale for best results when measuring flour.
- Keep water around 110°F (43°C) to activate yeast without killing it.
- Knead until the dough is smooth and slightly springy.
- Let the dough fully double in size for better flavor and texture.
- If your kitchen is cold, place the bowl in an oven with just the light on to give a warm rise spot.
variation (if any)
- Whole wheat: Replace up to 1 cup of flour with whole wheat flour for a nuttier crust.
- Herb dough: Add 1–2 teaspoons dried oregano or rosemary to the flour for more flavor.
- Olive oil crust: Brush olive oil on the edge before baking for a richer crust.
FAQs
Q: Can I make this dough without ’00’ flour?
A: Yes. All-purpose flour works well and gives a similar result.
Q: How long can I let the dough rise for better flavor?
A: You can do a slow cold rise in the fridge for 24–48 hours for more flavor.
Q: Do I need a pizza stone?
A: No. A preheated baking sheet works fine, but a hot stone gives a crisper bottom.
Q: Can I freeze the dough after the first rise?
A: Yes. Portion into balls, wrap well, and freeze up to 3 months. Thaw in the fridge before using.
Q: How thin can I stretch the dough?
A: Stretch to about 1/8 to 1/4 inch depending on how crispy you like it.
My Favorite Artisan Pizza Dough for Quiet Friday Nights
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 2 pizza dough balls 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple and forgiving artisan pizza dough that offers a light, chewy crust with a crispy edge, perfect for a cozy pizza night.
Ingredients
- 1 ½ cups warm water (about 110°F or 43°C)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar or honey
- 4 cups ’00’ flour or all-purpose flour, plus more for dusting
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil, plus more for coating the bowl
Instructions
- Activate the yeast: Gently whisk warm water, yeast, and sugar in a small bowl. Let it sit for 5-10 minutes until it gets foamy.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center.
- Mix the dough: Pour the yeast mixture and olive oil into the well. Gradually mix until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- First rise: Lightly oil a clean bowl and place the dough inside, cover and let it rise in a warm spot for 90-120 minutes, or until it has doubled in size.
- Shape and rest: Punch down the dough, divide it in half, and form each half into a smooth ball. Let them rest for 10-15 minutes if desired.
- Ready to use: The artisan pizza dough is now ready to be stretched, topped, and baked.
Notes
For best results, use a kitchen scale for measuring flour. A slow cold rise in the fridge can enhance the flavor.
Nutrition
- Serving Size: 1 pizza
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
